Ladies Who Lunch Tuna Mold Recipes

INDIVIDUAL COBB SALADS

Steps:

• Pour lemon juice over the avocado slices and set aside. Place chopped romaine in a large bowl and toss with enough blue cheese dressing to lightly coat, about 1/3 cup. Set aside remaining dressing for another use.
• To assemble salads, place the ring mold on a chilled serving plate and fill with 1 cup of the romaine mixture, making sure that the lettuce fills the whole diameter of the bottom circumference. Carefully place 2 avocado slices on top of the lettuce on the right side of the mold, so that their curvature aligns with the mold. On the opposite side of the avocado, sprinkle corn on top of the lettuce so that it extends 1 1/2 inches from the left side of the mold. Next to the corn, sprinkle a 1/2-inch thick row of diced tomatoes. Next to the tomatoes and meeting the avocado, sprinkle a row of crumbled bacon. Garnish with a very thin row of blue cheese crumbles down the center. Carefully remove the mold by lifting straight up (some ingredients will shift). Repeat with remaining ingredients. Serve immediately.
• Cook's Note: If a ring mold is unavailable, use a 12-ounce tuna can (4-inch diameter by 2-inch height) and remove the top and bottom with a can opener.
• In a medium bowl, mix the mayonnaise, buttermilk, lemon juice, salt, and cumin until smooth. Fold in the crumbled blue cheese and chives. Refrigerate until ready to use.
• Yield: 3/4 cup
• Prep Time: 5 minutes
• Difficulty: Easy

TUNA FISH MOLD

Steps:

• Drain tunafish well, break into bite sized pieces and refrigerate.
• Dissolve gelatin in water, refrigerate until slightly thickened, add tunafish, onion or chives,pimiento and celery and pour into 4 individual molds.
• Refrigerate until firm, using 1/4 of recipe per serving, about 1/2 cup.
• food Exchanges per serving- 2 lean meat, Low sodium diets, use as is.
• Low cholesterol diets, use as is.

TUNA FISH MOLD

Steps:

• sprinkle gelatin onto cold water to soften. Place over low heat and stir constantly until dissolved. combine all remaining ingredients with gelatin. put tuna in an oiled 51/2 cup fish mold. chill overnight or until set. unmold onto platter. decorate with olives, lemon slices and parsley

LADIES-WHO-LUNCH TUNA MOLD

Steps:

• 1. Soften one envelope of gelatin in 2/3 c. cold water in a small saucepan. Stir over low heat until the gelatin is dissolved. Remove from heat.
• 2. In a mixing bowl beat the cottage cheese slightly with a mixer, then stir in gelatin and the chopped green pepper and scallion.
• 3. Spread the mixture into a deep 9x13 inch pan. Chill.
• 4. Soften second envelope of gelatin in 1/4 c. cold water in small saucepan, stirring over low heat til dissolved. Remove from heat.
• 5. Flake the tuna with a fork into a large mixing bowl. Add celery, mayo, and lemon juice and toss gently to combine. Stir in gelatin.
• 6. Carefully spread the tuna mixture over the top of the cottage cheese mixture. Chill at least 2-3 hours. Cut and serve.
• 7. NOTE: I could not find a decent photo of this recipe. It's a retro-style recipe, but it's actually very light and elegant looking, and tasty enough that the pre-schoolers at the day care center where I cooked gobbled it up, when I got tuna on the cheap!